5 PTS 8 - CBLM BPP121

COMPETENCY BASED LEARNING MATERIAL
Sector: TOURISM
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PREPARE AND PRODUCE PASTRY PRODUCTS
Module Title: PREPARING AND PRODUCING PASTRY PRODUCTS

No. Unit of Competency Module Title Code
Prepare and produce bakery Preparing and producing TRS741379
1.
products bakery products
Republic of the Philippines

Region VI – Western Visayas
DUMALAG CENTRAL NATIONAL HIGH SCHOOL
Dumalag (5813), Capiz
SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS
List of Core Competencies
Date Developed: Document No.

Bread and Pastry Production October, 2016 Issued by:
NC II
Developed by: Page 1 of 38
Preparing Pastry Products Revision # 00
Shiela Marie
F.Bergancia
Prepare and produce pastry Preparing and producing TRS741380
2.
products pastry products
Prepare and present gateaux, Preparing and presenting TRS741342
3.
tortes and cakes gateaux, tortes and cakes
Prepare and display petits Preparing and displaying TRS741344
4.
fours petits fours
Present desserts Presenting desserts TRS741343
5.
TABLE OF CONTENTS
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS--------- 1

SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS---------------- 2
LIST OF COMPETENCIES--------------------------------------------------------------- 2
TABLE OF CONTENTS------------------------------------------------------------------ 3

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MODULE CONTENT--------------------------------------------------------------------- 4-5
LEARNING OUTCOME # 1 Prepare Pastry Products--------------------------- 6
LEARNING EXPERIENCES------------------------------------------------------------ 7-8
INFORMATION SHEET 2.1-1--------------------------------------------------------- 9-12
SELF CHECK 2.1-1-------------------------------------------------------------- 13
ANSWER KEY 2.1-1------------------------------------------------------------- 14
INFORMATION SHEET 2.1-2 ------------------------------------------------------- 15-25
SELF CHECK 2.1-2 ------------------------------------------------------------- 26
ANSWER KEY 2.1-2 ------------------------------------------------------------- 27
INFORMATION SHEET 2.1-3 ------------------------------------------------------- 28-30
SELF CHECK 2.1-3---------------------------------------------------------------- 31
ANSWER KEY 2.1-3--------------------------------------------------------------- 32
INFORMATION SHEET 2.1-4 -------------------------------------------------------- 33-39
SELF-CHECK 2.1-4 -------------------------------------------------------------- 40
ANSWER KEY 2.1-4 ------------------------------------------------------------ 41
PERFORM JOB SHEET 2.1-1---------------------------------------------------------42-43
PERFORMANCE CRITERIA CHECKLIST 2.1-1-----------------------------------44-46
LEARNING OUTCOME # 1 PREPARE PASTRY PRODUCTS

CONTENTS:
1. Ingredients in Preparing Pastry Products
2. Tools and Equipment in Baking

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3. Techniques and Conditions in Preparing Pastry Products
4. Prepare Pastry Products (Egg Pie)
ASSESSMENT CRITERIA
1.1 Select, measure and weigh ingredients required according to recipe or
production requirements and established standards and procedures
1.2 Prepare a variety of pastry products according to standard mixing
procedures/formulation/ recipes and desired product characteristics
1.3 Use appropriate equipment according to required pastry products and
standard operating procedures
1.4 Bake pastry products according to techniques and appropriate conditions;
and enterprise requirement and standards
1.5 Select required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications and enterprise
practices
CONDITION:
Trainees must be provided with the following:
1. WORKPLACE LOCATION
Bread and Pastry NC II Laboratory
2. EQUIPMENT
Ovens
3. TOOLS
Cutting implements, Scales, Measures, Bowls, Moulds, Pastry blender,
Rolling pin, various shapes and sizes of pans
4. Training Materials:
CBLM, Multi-media
ASSESSMENT METHOD:
1. Written test
2. Practical demonstration
INFORMATION SHEET 2.1-1

Ingredients in Preparing Pastry Products
Learning Objectives:

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After reading this INFORMATION SHEET, YOU MUST be able to:
1.Familiarized the ingredients used in preparing pastry products.
Self -Check 2.1-1

Multiple Choice.
Choose the letter of the best answer. Write the letter of your choice on your
answer sheet.
1. What is the secret of delightful pastry?
a. Ingredients b. Baking c. Storing d. Packaging
2. What substance in flour is responsible for the structure of a baked product?
a. vitamins b. gluten c. starch d. none of these
3. What type of flour is commonly used in baking pies?
a. wheat flour b. oraro flour c. potato flour d. cassava flour
4. Which of the following ingredients is used to attain a golden brown crust?
a. wheat flour b. sugar c. yeast d. salt
5. What kind of ingredients is used as binding agent?
a. flour b. sugar c. egg d. none of these

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Answer key 2.1-1
1. a
2. b
3. a
4. b
5. c

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Information Sheet 2.1-2
Tools and Equipment in Baking
Learning Objective:
1. Identify the tools and equipment in baking
This module deals with the knowledge of identifying the tools and
equipment used in baking as well as their uses operation and maintenance.
A. TOOLS
1. Spatula- small spatulas are used to remove muffins and molded cookies from pans
which are five to six inches long and about one inch
wide. Large spatulas are used to apply icing or frosting cakes.
2. Flour sifter- one form of sifter has several sieves for sifting flour.
3. Wooden spoon- this is known as a mixing spoon. It comes in various sizes

suitable for different types of mixing.

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4. Scraper- this is a rubber or pliable plastic scraper used to remove sticky
ingredients in the mixing bowl.
5. Paring knife- this is used to pare or cut fruits and vegetables into different sizes.
6. Pastry Wheel- it has a blade knife used to cut dough when making pastries .
7. Pastry blender- a tool with handles and wires, it is used to cut fat or shortening
when preparing pies biscuits or doughnuts.

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8. Biscuit and Doughnut cutter- this tool is used to cut different shapes of
biscuits and doughnut.
9. Mixing Bowl- it comes in graduated sizes and has sloping sides. Use for mixing
the ingredients
10. cutting Tools- these consist of chopping board and a knife and are used to cut
glazed fruit, nuts or other ingredients in baking.
11. Kitchen Shears-these are used to slice/cut rolls and delicate cakes or other
juicy foods.

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12. Baking Paper-grease proof, this paper is for lining cakes, making piping and
wrapping food items
13. Measuring Spoon- These consist of a set of measuring

spoons used to measure small quantities of ingredients.
14. Measuring glass- used to measure liquid ingredients.
15. Measuring cups- a set of measuring cup used to measure small amount of dry
ingredients.
16.Rotary Egg Beater -this is used for beating eggs or whipping cream.

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17. Grater and Shredder-These are use to grate or shred chocolate, cheese, fresh
coconut and other fruits.
18. Rolling Pin- This tool is used to roll or flatten paste or dough.
19. Baking Pans- they are glass or metal containers for batter and dough which
come in various sizes and shapes.
20.Pastry Cloth and Rolling Pin Covers - They are used to ease the kneading or
flattening dough.

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21.Pastry Bag- it is a funnel shaped container of icing or whipped cream and is
used to force food thru a pastry tip.
22.Pastry Tip - This is a pointed metal or plastic tube,

attached to the opening of the pastry bag and is used to
form desired designs.
23. Pastry Brush- is used to grease pans or to brush the surface of pastries and
bread.
24.Dough Cutter- used in cutting/dividing the dough.
25. Double Boiler-the lower section holds boiling water and

the upper section holds food that must be cooked at low
temperature and cannot be cooked over direct heat
26. Coupler- this is used in tighten the pastry tip to the pastry bag.

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27. Timer- Used to time bake products, the rising of yeast and to check the
doneness of bread and determine mixing time.
28. Oven Thermometer- used to determine the hotness of the oven.
EQUIPMENT
1.Ovens
 Convection ovens- used in baking bread.

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 Gas Range- use in baking and cooking food.
 Deck of Cabinet- this is used in baking bread.
4.Dough Mixer - this is used in mixing the dough.
5. Upright Freezer- this is used in , freezing ingredients and

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bread.
6. Kitchen Aid- it is used in different baking procedure to beat, stirblend

ingredients.
7. Compressor/ Air Brush-

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29. Refrigerator- used in chilling ingredients.
35. Weighing Scale- This equipment is used to measure large quantities of

Ingredients.
Keeping Equipment Clean

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1. Use clean and dry rags to wipe and clean equipment.
2. Air dry equipment to prevent rust corrosion and accumulation of dust.
3. Wash and dry the utensils before storing them.
4. Clean and store away the mixer and other hand tools after use and dry well
before storing. Wash the detachable parts with soap or detergent and dry
very well before storing.
5. Remove grease, oil and other matter that have hardened on equipment with
a brush or cloth dipped in light detergent solution.
6. Brush cloth is more appropriate to use than a steel brush in removing flour
and powder utensils.
7. Use a stiff brush or steel wool and hot detergent in water to keep pots, pans
and other equipment.
8. Rinse the utensils in a very hot clean water to sterilize them.
9. Clean the refrigerator with soap water.
10.Pans with food that stick on them and best soaked in cold water before
washing.
Self-check 2.1-2

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True or False: Write T if the statement is correct and F if it is wrong.
Write your answer on the space provided before the number.
____1. Coupler is used tighten the pastry tip to the pastry bag.
____2. Weighing Scale is the equipment used to measure large quantities of
ingredients.
____3.Thermometer is used in baking bread.
____4. Butter is used to grease pans or to brush the surface of pastries and bread.
____5.Spatula is used to roll or flatten paste or dough.

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Answer key 2.1-2
1. T
2. T
3. F
4. F
5. F

Technique and Condition in Preparing Pastry Products
Learning Objective:

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1.Determine the techniques and conditions to be used in preparing pastry
products.
This module deals with knowledge of determining the techniques and
conditions to be used in preparing pastry products.
Baking is considered by some to be an art, although it is a creative activity

that doesn't have to be reserved for the minority. It has also been said that a great
chef is one who has mastered the technique of making pastry.
For some, making pastry is deemed too time-consuming, and by others, too
complicated and strenuous. However, this doesn't have to be the case. Only a few
ingredients are needed to make all types of pastry and once the techniques and
secrets to good pastry making have been learnt. Here are the different techniques
and conditions to be used in preparing pastry products.
Adding eggs, one at a time
After creaming together butter and sugar, the next

ingredient in many pastry recipes is eggs. They should
be added one at a time, each one thoroughly beaten in
before the next is added, to allow the creamed
butter/sugar mixture to most effectively retain its
trapped air. Be sure to scrape the sides of the bowl so
all of the butter/sugar mixture is incorporated. After adding the egg, the mixture
in the bowl will look curdled and shiny. Keep mixing, and the mixture will smooth
out.
Beating egg whites
Beating egg whites properly is the key to

creating certain extra-light cookies, such as
meringues or ladyfingers. Three things to
remember: the bowl and beaters must be
clean and grease-free. Use a stainless steel,
ceramic, or glass bowl, not plastic. Egg whites will whip higher if they're at room
temperature before beating.

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When beating egg whites, at first you'll have a puddle of clear liquid with some
large bubbles in it.
As you continue beating, the liquid will become opaque as it forms many more,
smaller bubbles. If a point forms and then falls over immediately, the egg whites
are at a soft peak. From here, 20 to 25 more strokes with a whisk will bring you to
a medium peak, and another 15 to 20 strokes to stiff peaks.
Cutting in
Flattened chunks of fat the size of your thumbnail will

yield the flakiest results.
This technique combines fat and flour in a way that

preserves shards of fat in the mixture. These shards
create a flaky, tender texture in the baked cookie by
getting between the layers of flour/liquid in the
dough, and keeping them separate as they bake.
Cutting in can be accomplished with a pastry fork,
two knives, a pastry blender, or a food processor, pulsed gently.
Rolling out
This process involves flattening chilled dough

with a rolling pin to an even thickness, to be
cut into shapes before baking. Dusting the
work surface and your rolling pin with flour is
an important first step. It's a good idea to have
a large, thin spatula, and a ruler or tape
measure on hand before you begin. The
spatula helps you pick up the dough
frequently, to keep it from sticking, and the
measuring tools help you keep track of the
dough's dimensions and thickness as you
work. Roll from the center of the dough to the edges, not back and forth, which
tends to toughen the dough's gluten. If the dough is soft or sticky, it's helpful to
place a layer of plastic wrap between the dough and your rolling pin, and to place
the dough on parchment before rolling.
Docking

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Vent holes for steam can be made with a fork or a dough
docker.
Pricking holes in a short dough (one that's high in fat, and

has a flaky or crisp texture after baking, such as
shortbread or the crust of some bar cookies), helps to vent
the steam created in the oven while baking. You can use a
fork or a dough docker to prick small holes all over the
surface of the dough. By venting the steam, docking keeps
the dough from billowing or heaving as it bakes. It's an
important step for crisp cookies or that are baked all in a single sheet and not cut
up until they come out of the oven.
Kneading
Working with the dough using the hell of

hands, accompanied by pressing, stretching,
and folding in order to develop its gluten.
Pre-heating
To heat the oven

prior to baking to
achieve the required
heat.
Baking
The process in which the food is cook by dry heat in an oven or enclosed space.
Self- check 2.1-3

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Multiple Choice.
Choose the letter of the correct answer. Write the letter of your choice on your
answer sheet.
1. The following are the mixing technique in making pies except
a. blending b. creaming c. folding d. chopping
2. What basic ingredient in baking improves aroma, flavor and nutrition in baked
products?
a. baking powder b. flour c. shortening d. sugar
3. What technique is applicable in baking pies?
a. pre-heating b. chopping c. paring d. cooking
4. Which of the following technique is applied when flour and fats is combined.
a. cut and fold b. kneading c. creaming d. cut-in
5. Pre-heating means
a. to heat the oven prior to baking to achieve the required heat
b. to enhance the quality of baked product
c. to cook food
d. to bake

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Answer key 2.1-3
1. d
2. b
3. c
4. d
5. a

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Learning Objectives:
1. Prepare pastry product like Egg pie.
This module deals with knowledge of preparing pastry product.
Pies and Pastries, like cakes, are delightful to eat especially when they are
baked properly. A well-prepared pastry may be determined by the quality of its pie
crust.
Pastry is a delicate baked product which consists of crust and filling. It
contains high percentage fat, which contributes to a flaky or crumbly texture. A
good pastry is light and airy and fatty, but firm enough to support the weight of
the filling. When making a short crust pastry, care must be taken to blend the fat
and flour thoroughly before adding any liquid. This ensures that the flour granules
are adequate coated with fat and less likely to develop gluten.
Types of Pie Crust
 Single Pie-Crust- a pie lined with single crust topped with fillings.
 Double Pie Crust- a pie lined with crust covered with fillings and covered
with another crust.
Basic Recipes for Pie Crust

Ingredients
Single Pie Crust Double Pie Crust
All purpose 1 cup 2 cup
Salt ½ t. 1 t.
Shortening 1/3 cup 2/3 cup
Water (cold) 2-3 T. 4-5 T.
Procedure for Single Pie Crust

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The first step is to prepare all ingredients. Measure out all purpose flour, chilled
unsalted butter, cut into 1/2″ cubes, tablespoon salt, and ice water
Combine all ingredients and mix using cut-in method
Gather the dough. Shape as round and even a ball as

possible, but don’t be a perfectionist about cracks,
which may cause you to overwork the dough
Prepare a clean counter top as workspace to form and

roll out dough
Lightly flour a clean work surface and a rolling pin and

begin to roll out dough. Gently flatten into a thick disk,
about 1″ thick.

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Roll dough out into a round shape
Transfer dough to pie plate.
Carefully pick up the edge of your round and

loosely wrap dough around rolling pin.
With your fingers, gently begin to press dough

into bottom of plate
Trim any excess dough with kitchen shears. If

you are using a top crust, cut closer to the plate,
leaving less dough hanging than is pictured
above.
To crimp your crust, pinch with your thumb and

index finger on one side and press with your
other index finger on the other side. You’d crimp

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dough the same way with a top and bottom crust, just pinch the two doughs
together and crimp.
Do this evenly around the whole plate
Bake 25 minutes in a 375-degree oven. Remove from oven; lift out foil and
weights. Reduce oven to 350-degrees. Return crust to oven and bake, using fork to
prick any bubbles that have formed and pressing down on them with back of fork,
until crust is light and golden brown, 20-25 minutes longer. Let crust cool
completely.
Procedure for double pie crust
Step 1:
Mix flour and salt in medium bowl. Cut in
shortening, using pastry blender or fork,
until mixture forms coarse crumbs the size
of small peas. Sprinkle with the water, 1
tablespoon at a time, tossing with fork until
all flour is moistened.
Step 2:
Gather pastry into ball. Divide in half; shape
into 2 flattened rounds on lightly floured
surface.
Step 3:

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Using floured rolling pin, roll one pastry round on lightly floured surface into a
round 2 inches larger than upside-down 9-inch glass pie plate.
Step 4:
Fold pastry into fourths and place in pie plate or roll

pastry loosely around rolling pin and transfer to pie plate
or tart pan. Unfold or unroll pastry and ease into plate or
pan, pressing firmly against bottom and side and being
careful not to stretch pastry, which will cause it to shrink
when baked.
Step 5:
Spoon desired filling into bottom crust. Trim over-

hanging edge of bottom crust ½ inch from rim of plate.
Step 6:
Roll other round out. Fold into fourths and place over
filling; or roll loosely around rolling pin and place over
filling. Unfold or unroll pastry over filling. Cut slits in
pastry so steam can escape.
Step 7:
Trim overhanging edge of top pastry 1 inch
from rim of plate. Fold edge of top crust under

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bottom crust, pressing on rim to seal; flute edges. Bake as directed in desired pie
recipe.
Egg Pie
Ingredients:
Single Pie Crust
65g. butter
½ t. salt
1 egg yolk
2T. refined sugar
1 c. All purpose flour
2-3 T. cold water
Filling
2 eggs plus 1 eggyolk, 1 c. refined sugar, 1 ½ T cornstarch, 1 t. vanilla,
1 can Evaporated milk, ¼ c. water, 1 eggwhite
Steps/Procedure:
Single pie crust
1. Mise en place
2. Measure all ingredients accurately.
4. Cut in fat and flour using pastry blender until all ingredients resemble a coarse
meal.

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5. Gradually add cold water. Start forming the dough into balls. A few drops of
water may be added if the dough will not hold together. Refrigerate for 30
minutes.
6. Sprinkle flour lightly on board and rolling pin. Place the dough on the board
and shape into ball with your hands.
7. Roll the dough from the center to edges, releasing pressure near the edge to
keep thickness of the dough even. Roll in all directions to maintain perfect
circle. The dough should be an inch layer than the pie plate.
8. Roll the dough over the rolling pin then unroll over the pie plate. This will
prevent the dough from breaking when transferring from the board t the pie
plate. Fit snugly on the pan. Prick liberally with the tines of a fork. Set
aside.
For the filling:
9. Scald the milk and water.
10. Combine and mix the ingredients for filling thoroughly except egg whites.
11. Beat egg whites until stiff and fold in the egg pie filling.
12. Pour the egg pie filling in prepared pie crust.
13. Bake for 30 minutes or until pie is done.
14. Cool, Slice and Serve.
15. Return the tools, materials and equipment to their proper places.

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Self-check 2.1-4
Multiple Choice: Choose the letter of the correct answer. Write the letter of your
Choice on your answer sheet.
1. Which of the following is an example of a single-crust pie?

a. Buko pie
b. Egg pie
c. Hopia
d. Cookies
2. Which of the following is an example of a double pie crust?

a. Buko pie
b. Egg pie
c. Hopia
d. Cookies
3. What would you do with your pie in order to retain its juiciness?
a. Crimp or flute the edges

b. Prick with tines of the fork
c. Trim the edges with cutter
d. None of these
4. Why do you make a gash on top of your double crust pie?
a. To allow the steam to escape

b. To avoid over flow
c. To keep it crispy
d. To seal the flavor and aroma
5. The outer part of the pastry
a. Crust
b. Filling
c. Toppings
d. Ingredients

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Answer key 2.1-4
1. B
2. A
3. B
4. A
5. A

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Job Sheet 2.1-1
Title: Preparing pastry products
(making Egg Pie)
Performance Objectives:
Given the necessary equipment, tools and materials, you should be able to
make Egg Pie according to industry standard within the specified time.
Materials:
Single Pie Crust:
65g. butter, ½ t. salt, 1 egg yolk , 2T. Refined sugar, 1 c. All purpose flour
2-3 T. cold water
Filling:
3 egg plus 1 eggyolk, 1 can evaporated milk, 1c.refined sugar, ½ t. vanilla, 1
eggwhite, ¼ c. water 1 ½ T. cornstarch
Tools and Equipment:
Oven, pastry blender, pie plate weighing scale, pastry brush, utility bowls,
rolling pin, strainer, measuring cup and spoons
Steps/Procedure:
Single pie crust
1. Mise en place.
2.Did you wear your PPE before starting to work?
3. Did you wash your hands before starting to work?
4. Did you gather the necessary tools, materials and equipments needed?
5.Did you pre-heat the oven 15 minutes prior to baking?
6.Did you measure all ingredients accurately?
7.Did you sift the dry ingredients before measuring?
8.Did you pour the liquid ingredients in glass measuring?
9.Did you read the measurement at eye level?
10. Did you spoon the dry ingredients in the measuring cup/spoon?
11.Did you level the dry ingredients with spatula ?

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12. Did you cut in fat and flour using pastry blender ?
13.Did you cut-in fat and flour until coarse meal?
14. Did you gradually add cold water?
15.Did you start forming the dough into balls with your hands?
16.Did you refrigerate the dough for 30 minutes?
17. Did you sprinkle flour lightly on board and rolling pin?
18.Did you place the dough on the board?
19. Did you shape the dough into ball?
20. Did you roll the dough from the centre to edges?
21.Did you release pressure near the edge to keep thickness of the dough even?
22. Did you roll the dough over the rolling pin?
23.Did you unroll the dough over the pie plate?
24.Did you fit the dough snugly on the pie plate?
25.Did you prick the dough liberally with the tines of fork?
26. Did you trim and crimp the edges to create design?
27.Did you set aside the pie crust?
28. Did you scald the milk and water for filling?
29. Did you combine all ingredients for filling except eggwhites?
30.Did you mix the ingredients for filling except eggwhites?
31. Did you beat egg whites until stiff ?
32.Did you fold the stiff eggwhites in the pie filling?
33. Did you pour the egg pie filling in prepared pie crust?
34. Did you bake for 30 minutes or until pie is done.
35. Did you let the pie to cool, slice and serve?
36.Did you return the tools, materials and equipment to their proper places
Assessment Method
Performance Criteria Checklist

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Performance Criteria Checklist 2.1-1
CRITERIA YES NO
1. Did you mise en place? /
2.Did you wear your PPE before starting to work? /
3. Did you wash your hands before starting to work? /
4. Did you gather the necessary tools, materials and /
equipments needed?
5.Did you pre-heat the oven 15 minutes prior to baking? /
6.Did you measure all ingredients accurately? /
7.Did you sift the dry ingredients before measuring? /
8.Did you pour the liquid ingredients in glass measuring? /
9.Did you read the measurement at eye level? /
10. Did you spoon the dry ingredients in the measuring /
cup/spoon?
11.Did you level the dry ingredients with spatula ? /
12. Did you cut in fat and flour using pastry blender ? /
13.Did you cut-in fat and flour until coarse meal? /
14. Did you gradually add cold water? /
15.Did you start forming the dough into balls with your /
hands?
16.Did you refrigerate the dough for 30 minutes? /
17. Did you sprinkle flour lightly on board and rolling pin? /
18.Did you place the dough on the board? /
19. Did you shape the dough into ball? /
20. Did you roll the dough from the centre to edges? /
21.Did you release pressure near the edge to keep /
thickness of the dough even?
22. Did you roll the dough over the rolling pin? /
23.Did you unroll the dough over the pie plate? /
24.Did you fit the dough snugly on the pie plate? /
25.Did you prick the dough liberally with the tines of fork? /

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26. Did you trim and crimp the edges to create design? /
27.Did you set aside the pie crust? /
28. Did you scald the milk and water for filling? /
29. Did you combine all ingredients for filling except /
eggwhites?
30.Did you mix the ingredients for filling except eggwhites? /
31. Did you beat egg whites until stiff ? /
32.Did you fold the stiff eggwhites in the pie filling? /
33. Did you pour the egg pie filling in prepared pie crust? /
34. Did you bake for 30 minutes or until pie is done. /
35. Did you let the pie to cool, slice and serve? /
36.Did you return the tools, materials and equipment to /
their proper places

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5 PTS 8 - CBLM BPP121

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5 PTS 8 - CBLM BPP121

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COMPETENCY BASED LEARNING MATERIAL

Qualification: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PREPARE AND PRODUCE PASTRY PRODUCTS

Module Title: PREPARING AND PRODUCING PASTRY PRODUCTS

Republic of the Philippines

SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS

List of Core Competencies

Date Developed: Document No.

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS--------- 1

Date Developed: Document No.

LEARNING OUTCOME # 1 PREPARE PASTRY PRODUCTS

Date Developed: Document No.

INFORMATION SHEET 2.1-1

Date Developed: Document No.

Self -Check 2.1-1

a. Ingredients b. Baking c. Storing d. Packaging

2. What substance in flour is responsible for the structure of a baked product?

a. vitamins b. gluten c. starch d. none of these

3. What type of flour is commonly used in baking pies?

a. wheat flour b. oraro flour c. potato flour d. cassava flour

4. Which of the following ingredients is used to attain a golden brown crust?

a. wheat flour b. sugar c. yeast d. salt

5. What kind of ingredients is used as binding agent?

a. flour b. sugar c. egg d. none of these

Date Developed: Document No.

Date Developed: Document No.

3. Wooden spoon- this is known as a mixing spoon. It comes in various sizes

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

13. Measuring Spoon- These consist of a set of measuring

14. Measuring glass- used to measure liquid ingredients.

Date Developed: Document No.

Date Developed: Document No.

22.Pastry Tip - This is a pointed metal or plastic tube,

24.Dough Cutter- used in cutting/dividing the dough.

25. Double Boiler-the lower section holds boiling water and

Date Developed: Document No.

28. Oven Thermometer- used to determine the hotness of the oven.

Date Developed: Document No.

 Deck of Cabinet- this is used in baking bread.

4.Dough Mixer - this is used in mixing the dough.

5. Upright Freezer- this is used in , freezing ingredients and

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6. Kitchen Aid- it is used in different baking procedure to beat, stirblend

7. Compressor/ Air Brush-

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35. Weighing Scale- This equipment is used to measure large quantities of

Keeping Equipment Clean

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Date Developed: Document No.

Date Developed: Document No.

INFORMATION SHEET 2.1-3

Date Developed: Document No.

Baking is considered by some to be an art, although it is a creative activity

Adding eggs, one at a time

After creaming together butter and sugar, the next

Beating egg whites

Beating egg whites properly is the key to

Date Developed: Document No.

Flattened chunks of fat the size of your thumbnail will

This technique combines fat and flour in a way that